Development of plant-based yogurt from munguba (Pachira aquatica) seeds: Stability and predictive growth of lactic acid cultures
LH de Oliveira Cruz, RM Nascimento, GLPA Ramos… - Food Bioscience, 2024 - Elsevier
Lactic fermentation is employed to enhance the nutritional quality of plant-based milks, and
exploring underutilized plant matrices like munguba (Pachira aquatica) can bring innovation …
exploring underutilized plant matrices like munguba (Pachira aquatica) can bring innovation …